If you like something…

Author Notes:I'd rather be eating Momofuko's chocolate cookies, but this is pretty good too. (For some reason I can't get the photo to go right side up even though I rotated it in iphoto.) —Giulia Melucci

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Serves 2

1
carrot, chopped

1
celery stalk, chopped

1/2
small onion, chopped

1
tablespoon butter

1/4
teaspoon salt

1
head cauliflower, cut into florets

2
cups chicken broth

1/4
teaspoon white pepper

1/8
teaspoon nutmeg

1/4
cup cream

2
tablespoons slivered almonds, toasted

Melt the butter in a heavy pot over medium heat. Add the carrot, celery, onion, and salt and saute for about five minutes.

Add the cauliflower florets, and stir to coat, then add the chicken broth. Raise the heat, bring to a simmer, add the nutmeg and white pepper and cook until the cauliflower is very soft, about 20 minutes.

Add the cream and cook for a few more seconds, then puree in a food processor or, better yet, with an immersion blender.

Divide into two bowls (their should be a little left for seconds) sprinkled with almond slivers.

I cook a similar soup based on a Daniel Boulud recipe. Add two peeled and chopped golden delicious apples to cauliflower mixture as well as 1 tbsp curry powder and 1/2 teaspoon saffron. It's delicious. He uses 1 cup cream; I use about 3/4 cup.